When the sun is directly overhead the Tropic of Cancer, it is time to celebrate the summer solstice in the Northern Hemisphere. What better way than with an ode to summer sangria? Perhaps my bias is to drink this punch when plump blackberries and peaches are in season and the nights are long. The pitcher disappears before dinner is even served. Made in autumn, however, with apples and pears to serve with Spanish tapas such as QUESO DE CABRA with TOMATO & BASIL  and  STRAWBERRY TOMATO GAZPACHO, this fruit and brandy spiked wine punch is thrown back with toasts of "Salud!" between savory bites.

cuisine Mediterranean
difficulty Simple
season Summer
serves 4 to 6


  • 1/3 cup Brandy de Jerez (Spanish brandy)
  • 1/3 cup triple sec
  • 1/4 cup sugar (optional)
  • 1 3/4 cup orange juice, freshly squeezed
  • A combination of seasonally fresh sliced peaches, strawberries, cherries, plums, mangoes, apples, blackberries, pears, kiwis, and oranges
  • 1 bottle of Vina Borgia or other inexpensive Spanish Grenache
  • 1 lemon, sliced and halved
  • Sparkling water
  • Fruit garnish


  1. In a large PITCHER, combine the fruit, brandy, triple sec, sugar if using, orange juice, and fruit of choice. Refrigerate for 24 hours.
  2. Add the wine and sliced lemon and refrigerate until ready to use.
  3. Fill tall glasses with ice, pour in sangria, top with sparkling water and a fruit garnish.